Results 141 to 150 of about 2,043 (190)

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
europepmc   +1 more source

Quality characteristics and volatile profiles of giant salamander (<i>Andrias davidianus</i>) meat during the air frying process. [PDF]

Front Nutr
Luo Z, Cheng K, Li H, Yang H, Ran Y, Yang Z, Su W, Xi L, Jin W, Abd El-Aty AM, Gao R.   +10 more
europepmc   +1 more source

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]

Food Chem X
Zhang RY, Cai DJ, Wu LX, Yin WT, Ma YX, Gao SG, Liu HM.   +6 more
europepmc   +1 more source

Acrylamide in Food: From Maillard Reaction to Public Health Concern. [PDF]

Toxics
Törős G, Alibrahem W, Kharrat Helu N, Jevcsák S, Ferroudj A, Prokisch J.   +5 more
europepmc   +1 more source

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food. [PDF]

Foods
Lin SD.
europepmc   +1 more source

Proteomic analysis of the eating quality of humped cattle beef from Rikaze cattle under various cooking methods. [PDF]

Food Chem X
Zheng H, Zhao X, Li J, Wang P, Li S, Li L, Liu Z.   +6 more
europepmc   +1 more source

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source

Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability. [PDF]

Foods
Li Z, Zhang J, Hou B, Liao J.
europepmc   +1 more source

Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]

J Appl Glycosci (1999)
Ogami M, Aoyagi K, Otsuki T, Uehara H, Kawai K.   +4 more
europepmc   +1 more source

Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals. [PDF]

Front Nutr
Dan X, Jian Z, Junjie Z, Yi F, Shanggui D, Haixia Y, Xiaojun Z.   +6 more
europepmc   +1 more source